Miso soup is a staple on many Asian menus. It’s a simple soup made from miso paste (which has a soybean base) and a fish stock called dashi, and contains seaweed or kelp and tofu. Some fancy variations of miso soup include other ingredients like mushrooms, scallions or shrimp, but I like mine traditional!
Leafy greens are a food powerhouse, there’s no doubt about it. Eating them the same way day after day (salads, sautéed spinach and kale chips are getting old) is boring, so today, I share one of my favorite ways to use greens – in soup!
I thank my dear friend Molly for this delicious recipe. She said she found a variation of this in a cookbook, but I’m not sure which cookbook, so we can just give her the credit!
Fresh, in-season greens are relatively inexpensive and easily accessible, and this soup is a healthy and easy way to get tons of those leafy greens into one tasty bowl.
This soup can be made with a single type of green or a combination of several types, and by adding a protein you can make it even more filling. It’s great paired with a big salad, or served as a soup starter to an entrée.
For this version, I started with a medium yellow onion, three garlic cloves and 1 tablespoon of ghee (you can use olive oil or coconut oil instead of ghee) and 48oz of chicken broth. Substitute vegetable broth if you prefer.
For my greens, I used a big bunch of swiss chard (washed and bottom of the stalks removed), about 6 small bunches of fresh spinach (washed and the bottom of the stalks removed) and one small bunch of kale (the stalks on the kale were short, so I just left them on). Just use whatever you have on hand.
Cabbage soup. It’s easy, delicious, and so good for you. Cabbage is low in calories, low in fat and high in fiber and potassium. It has Vitamin C, Vitamin K, antioxidants and it fills you up!
Make a whole batch and keep it in the fridge for the next week. I usually have a bowl of the soup with a salad and a few crackers. Perfect lunch.
My German relatives gave me an appreciation for cabbage as a kid. If you haven’t yet developed your appreciation for this vegetable, maybe this recipe will help!